This Easy Taco Braid Recipe with crescent rolls is a tasty way to change up taco night! With a crescent roll base peppers, onions and seasoned taco meat, this is bound to please the entire family!
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What makes this recipe irresistible
We love tacos in our house. But, sometimes, we want to change our Taco Tuesday routine. And that's where this recipe comes in! Baked until golden brown and this is finished with your favorite taco toppings. We get all the same flavors but with a yummy twist!
I think you'll love it as much as we do!
Ingredients and/or variations
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Lean ground beef - Ground turkey or chicken is an excellent leaner option.
- Onion - I recommend using a sweet onion or yellow onion for this recipe.
- taco seasoning mix
- Rotel - tomatoes with green chiles.
- Cheddar cheese - but you can substitute a Mexican blend or Cobly Jack.
- Crescent roll dough - Pizza dough will also work to make this recipe.
- egg
Step-by-step instructions
This is an overview of the instructions. For complete directions, scroll down to the bottom.
- Preheat the oven. Line a baking sheet with parchment paper. Set aside.
- Brown the ground beef and frozen peppers and onions. Drain if needed.
- Add the rotel and taco seasoning. Cook for an additional 5 minutes.
- Roll out both the crescent roll dough onto the baking sheet. Set them side by side. Press the seams together.
- Using a knife or pizza cutter, make an equal amount of slices down each side.
- Spoon the taco mixture down the middle of the dough. Sprinkle the shredded cheese over the top of the dough.
- Braid the dough over the meat. Pinch both ends together to seal.
- Make an egg wash. Brush the top of the dough and around the sides with a pastry brush.
- Place in the preheated oven for 20 minutes. At the 10-minute mark, reduce the heat to 350 and continue baking. Remove and let rest for 10 minutes before slicing and serving.
- Enjoy with your favorite taco fixings!! Shaved lettuce, tomatoes, olives, sour cream, etc.
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Essential tools for this recipe
- large skillet
- large baking sheet
- sharp knife or pizza cutter
- pastry brush
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Frequently asked questions (FAQ)
A taco braid is kind of like a hot pocket. It either a crescent roll sheet or pizza dough that is stuffed with your favorite taco fillings - seasoned meat, cheese, salsa, beans, etc.
Absolutely! Rotisserie chicken or ground chicken would be amazing in this recipe. It would lighten it up and be delicious!
There's no need to off-set the slices. You will need to fold each slice over the other, simulating a braid.
No, you don't need to use a rolling pin. Just press the seams together.
Deb’s tips for the perfect dish
Cut the dough into strips however, make sure that you don't cut to the center of the dough.
- Lining your baking sheet with parchment paper will keep the braid from sticking AND make clean-up even easier.
- Love refried beans? Spread a thin layer of beans on top of the dough before you add the taco fillings.
Storage
Refrigerate - Store leftovers in an airtight container in the fridge for 3-4 days.
Freezer - I think this dish doesn't freeze well. The crescent rolls can get a little soggy when thawed.
Reheat - The best way to reheat this taco braid is by reheating in the oven at 350 degrees for 10-15 minutes.
Related recipes
I have so many favorite taco recipes, that I never know what to choose! Some of my favorite taco inspired recipes are Taco Stuffed Shells, Creamy Taco Spaghetti, and Puff Pastry Tacos.
Serve with
- If you ask me you can't have tacos without chips and Rotel Sausage Dip. It's always a crowd-pleaser!
- These Copycat Chipotle Black Beans are one of my go-to recipes to serve with all my favorite Mexican recipes.
- This Mexican Martini is slightly different from a traditional margarita but Dan and I love it on Taco Tuesday.
I would love for you to leave me a comment below and let me know what is your favorite side dish to serve with tacos.
Easy Fajita Taco Braid Recipe
Equipment
- sheet pan
- Cast Iron Skillet
Ingredients
- 1 pound lean ground beef
- 2 cups frozen onions and peppers
- 1 packet fajita seasoning mix
- 10 ounces rotel (undrained)
- 2 cups cheddar cheese shredded
- 16 ounces crescent roll dough (that's two 8 ounce packages)
- 1 egg
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. Set aside.
- Brown the ground beef with the frozen peppers and onions. Drain oil if necessary.
- Add the rotel and taco seasoning. Mix well. Simmer for an additional 5 minutes. This will allow all of the flavors to come together.
- While the fajita mixture is simmering, roll out both crescent roll dough packages onto the baking sheet. Pinch the seams together. Using a knife or pizza cutter, make an equal amount of slices, about 12, an inch apart down each side of the dough.
- Spoon the meat mixture down the middle of the dough. Sprinkle the shredded cheese over the top of the meat.
- Alternating sides, "braid" the dough over the top of the meat. Pinch both ends together to seal.
- Whisk the egg together with a couple tablespoons of water. Using a pastry brush, brush the top of the dough and around the sides with the egg wash. Don't skip this step! It makes the pastry glossy and beautiful!
- Place in the preheated oven for 20 minutes. Reduce the heat to 350 at the 10 minute mark and continue baking. Remove from the oven and let sit for 10 minutes before slicing and serving.
- Enjoy with your favorite taco fixings!! Shaved lettuce, tomatoes, jalapenos, olives, sour cream, etc.
Jean says
This one I have to try. Love tacos! Love bread too!
Debra Clark says
It's a win/win for sure. Enjoy the taco braid Jean!!
Lois says
We had this and it is just be best. So easy to put together and so tasty. Just enough bite to make it delicious. We loved it.